Lentil and cavelfiore insalata

1 small package of lentils (let boil till cooked then run cold water over so cooled)

1 cavelfiore cut into small pieces and boiled till supper supper soft but not mushy.  Takes about the same amount of time as the lentils

When the lentils are done, remove them from the little pan and use it to brown a piece of grated ginger, 1 chopped garlic, 1/4 cup of red wine vinegar and 1 tablespoon of curry saporito

Whizz up 2 pieces of cavelfiore with a tabelspoon of lentils and the vinegar mixture.

In a big bowl combine al with a 2 teaspoons of parsley and 1 chopped tomato. Salt to taste and serve with olio crudo overtop